 |
|
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
 |
 |
|
|
|
|
|
|
|
|
 Do you have a great recipe? Share your favorite food recipes. It's free and simple to do. Click here to submit your recipe.
|
|
Fresh citrus makes cooking come alive Courtesy of ARAContent  |
| |
 (ARA) – Has your snacking and cooking become boring? It's easy to fall into a flavorless rut. If this sounds like you, take note from top chefs and health enthusiasts alike and look to citrus for the flavors and nutrients we love.
Nothing tastes more refreshing than the sweet tang of fresh citrus. And now you can enjoy the seedless pleasures of navel oranges – fresh from Chile, where their winter harvest is in full swing.
One juicy segment after another — that’s one of the best ways to enjoy easily peeled navel oranges. Keep a bowlful of wedges front and center in the fridge for healthy refreshing snacks, or cut into segments for fruit plates or garnishes.
Think oranges are too much trouble? Think again. For painless peeling trim slices from the top and bottom. Place one end down on a cutting board. Cut or peel strips from top to bottom, removing the white pith. Separate segments by pulling or cutting between surrounding membranes and enjoy.
Fresh navel oranges are terrific in healthful salads, but also think of them in cold soups and fruity drinks. Who wouldn’t love a sprightly Chilean Navel Orange and Radish Salad with Citrus-Dijon dressing? Another day, dip into Chilean Navel Orange and Tomato Gazpacho, a delightfully different twist on a beloved cold soup. Or, how about a smoothie made by whirling in a blender a combo of navel segments, vanilla yogurt and mango sorbet?
Other navel orange inspirations include:
On the grill
* Skewer orange pieces with pork or chicken cubes. Brush with teriyaki sauce or another marinade.
* Sprinkle thick, peeled orange slices with ground ginger. Grill until lightly caramelized.
* Use as a bed for grilled fish or cut up and add to salads.
Salads and such
* Add navel orange segments, zest and toasted almonds to a couscous or mixed grain salad.
* Cut orange segments into halves for chicken salad dressed with a tangy yogurt-dill dressing. Serve in a Boston lettuce cup or on a sandwich.
* For a refreshing salsa, coarsely chop orange or Clementine segments, cucumber and red onion. Season with chipotle pepper, cilantro and lime juice.
* Send your salad in a Mediterranean direction with sliced oranges, sweet onions, oil-cured olives and a pesto dressing.
Quick Sips
* Make an ultra-easy sorbet with a food processor by pureeing frozen Chilean navel orange or grapefruit segments with a little confectioners' sugar.
* For a nutritious smoothie, give frozen grapefruit, navel or Clementine segments, banana and cranberry juice a whirl in your blender.
* Give a pretty orange wedge garnish to a classic cocktail (think Tom Collins, old-fashioneds and margaritas –) or create your own.
Navel oranges join an elite collection of Chilean citrus that also includes lemons, mandarin oranges, Clementines and grapefruit. They ripen to sweet perfection in Chilean valleys that provide just the right conditions: warm sunny days and cool nights.
The cool vibe of citrus can’t be beat — and the concept just got better with the arrival of Chilean navel oranges.
Chilean Navel Orange and Radish Salad
Serves four
Ingredients:
3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1-1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper
Directions:
Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper. Divide orange salad mixture equally among four salad plates; top with dressing.
Chilean Navel Orange and Tomato Gazpacho
Serves four
Ingredients:
3 Chilean navel oranges
3 plum tomatoes
1/2 cup chopped red bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced scallion (green onion)
Directions
Grate one teaspoon zest from one orange; set aside. Peel all oranges. Into a small bowl cut one of the oranges into segments; cut into small pieces; set aside. Cut remaining two oranges into two-inch chunks; place in a food processor. Quarter two of the tomatoes; add to the food processor along with red pepper, vinegar, oil, salt, black pepper and reserved orange zest. Pulse until orange mixture is very finely chopped but not pureed, about 10 to 12 times. Chop remaining tomato; add to orange in the small bowl along with scallion. Divide gazpacho among four soup plates; top with chopped orange, tomato and scallion mixture.
|
|
|
|
|
|
|
|
|
|
|
|
|